Easy Gluten-Free Cornbread Recipe (No Flour & Moist)
This gluten-free cornbread is tender with a slightly crumbly texture and a rich corn flavor balanced by a touch of sweetness. Made without flour, it’s simple yet unique, perfect for stuffing or as a side for any meal.
Ingredients
- 1 cup gluten-free yellow cornmeal (132 g)
- 1 ½ cups gluten-free cornmeal flour (186 g) * See Recipe Notes
- ½ cup sugar (48g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup plain yogurt (260 grams ) dairy-free or dairy
- ¼ cup milk dairy-free or dairy
- 2 tablespoon honey
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan or a cast-iron skillet to ensure the cornbread doesn’t stick. If using a cast-iron pan, preheat it in the oven for a crispier crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, cornmeal flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.1 cup gluten-free yellow cornmeal (132 g), 1 ½ cups gluten-free cornmeal flour (186 g), 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup sugar (48g)
- Add Wet Ingredients: Make a well in the center of the bowl with the dry ingredients. Add the eggs, yogurt, milk, and honey. Mix gently until just combined. Avoid overmixing, as it can make the cornbread dense instead of light and fluffy. Let the batter rest for 5-10 minutes to allow the cornmeal to absorb the liquid.1 egg, 1 cup plain yogurt (260 grams ), ¼ cup milk , 2 tablespoon honey
- Bake the Cornbread: Pour the batter into the prepared pan or cast-iron skillet. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.For muffins or air fryer directions, see notes in the recipe card below!
- Cool and Serve: Let the cornbread cool for at least 10-15 minutes before slicing. This step allows it to set and makes cutting easier. If you’re making it for stuffing, let it cool completely before cutting into cubes.
Notes
Cornmeal Flour: To make cornmeal flour, blend yellow cornmeal in a high-speed blender (like a Vitamix or bullet blender) until it’s fine and smooth. Alternatively, you can purchase corn flour, or use an equal amount of gluten-free flour blend, though the texture may be slightly less traditional.
Egg Substitution: Mix 2 tablespoon ground flaxseed with 6 tablespoon water. Let it sit for 5 minutes, then use it in place of the egg in this recipe.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for longer storage.
Air Fryer Option: Pour the batter into a greased air fryer-safe pan or muffin cups. Bake at 350°F (175°C) for 12-15 minutes for muffins or 18-20 minutes for a full pan. Check doneness with a toothpick.
Muffin Option: Divide the batter into a greased muffin tin, filling each cup ¾ full. Bake at 375°F (190°C) for 15-18 minutes until golden and a toothpick comes out clean.
Nutrition
Serving: 1sliceCalories: 224kcalCarbohydrates: 44gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 498mgPotassium: 170mgFiber: 3gSugar: 17gVitamin A: 65IUVitamin B12: 0.2µgVitamin C: 0.2mgCalcium: 124mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !